Step 1: Trim the scapes by removing the flower bulb and tips, then cut into 1-inch pieces.
Step 2: In a small skillet, toast the pine nuts over medium-low heat until golden and fragrant.
Step 3: Place scapes and nuts in a food processor and pulse until a coarse paste forms.
Step 4: Add Parmesan, lemon juice, salt, and pepper, then pulse to combine.
Step 5: With the motor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified.
Step 6: Taste and adjust seasonings as needed, then transfer to a jar.